Category Archives: Seafood
Pan Seared Shell Steak & Cilantro Citrus Grilled Shrimp
Steak and seafood are my absolute favorites, but when I have a chance to combine the two of them together, it is a match made in heaven. Surf & Turf is on deck, Enjoy!
For the shrimp:
1 bunch fresh cilantro
8 medium chopped scallions
2 green chili peppers
2 teaspoons minced garlic
1 tablespoon lime juice
2 teaspoons ground cumin
1/2 teaspoon turmeric
3 lbs large shrimp
Wooden skewers soaked in water
coarse sea salt
fresh ground black pepper
chili powder
lime or lemon, sliced
fresh cilantro for garnish
Directions:
In a blender or food processor place the cilantro leaves and stems, scallions, chili peppers, garlic, lime juice, cumin, and turmeric and blend to a puree. Add some water if necessary to achieve the desired consistency. Peel the shrimp,devein them leaving the tail intact. Place the shrimp in a bowl, and toss with the cilantro mixture. Marinate for about 3-4 hours.
When you are ready to cook the shrimp, scoop them up so that more of the marinade remains on one side of each one. Use an indoor grill if possible and either use non=stick spray or a bit of olive oil on the grill. Put shrimp on the soaked skewers with the sliced lemon or limes. Heat the grill to medium-high and place the shrimp marinade-side up on the grill. Cook until almost done, about 2 minutes.Turn shrimp over and cook quickly on marinade side, about 1-2 more minutes. Remove shrimp from grill. Divide the skewers among serving plates. Sprinkle the shrimp with coarse salt, pepper, chili powder, a squeeze of lime juice, and a few cilantro leaves.
For the steak:
1 shell steak 1 1/2-inch thick
olive oil to coat
kosher salt and ground black pepper
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature. When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste. Immediately place steak in the middle of the hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the hot oven for 3-4 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.) Remove steak from pan, cover loosely with foil, and rest for 5 minutes to allow the juices to redistribute. Just add your steak to the plate with the shrimp you have a mouthwatering Surf & Turf meal! Enjoy :)
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Baby Octopus With Spicy Garlic Dressing
Ingredients:
1 Lb frozen octopus or baby octopus cleaned
1 onion cut into wedges
about 8 cups of water
1 teaspoon of cloves
2 garlic cloves
5 tbsp olive oil
2 tsp white wine vinegar
4 tbsp fresh chopped parsley
1/2 tsp red pepper flakes, or to taste
1 tbsp salt (for boiling octopus)
salt & pepper to taste
Directions:
Put the onions, cloves, and one tablespoon of salt in a large saucepan with the water and bring to a boil. Using a large metal strainer, dip the octopus in and out of the boiling liquid at least 3 times, returning the water to boil between each re-dipping (this helps the octopus become tender). If you don’t have a metal strainer, use tongs to dip. Then completely immerse the octopus in the liquid and cook very gently for about an hour. I used baby octopus which was ready in about an hour, larger octopus may take 90 minutes of gentle cooking before tender. Allow it to cool in the liquid, then drain, cut into bite size pieces(for larger octopus) and place in a nonmetallic bowl.
Mix the oil, parsley, garlic, vinegar, red pepper flakes, salt and black pepper(to taste) and add to the bowl with the octopus. Mix well, cover, and chill for a few hours or overnight. Octopus can be served with crusty bread for mopping up the juices :) Bon Appetit!
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Goan “Colossal” Shrimp Curry
Once again I will try my hand at an international dish. This time we go to India’s smallest, yet richest state, Goa, which is in western India. Goan cuisine is famous for its wide variety of fish dishes cooked with elaborate recipes. Coconuts and curries are widely used in Goan cooking along with chili peppers, spices and vinegar, giving the food a unique flavor. Fish curry with rice is one of the main dishes in this region. A rich egg-based multi-layered sweet dish known as Bebinca is a favorite during the Christmas holiday, which was the inspiration for this dish. I found the dish to be like most of the Indian dishes I have prepared, except the coconut milk which I have found more common in Thai cooking. This dish is BIG on flavor and, because I happened to find colossal shrimp at Fairway, the dish is big — just check out the photo of an uncooked shrimp. It has a has a nice amount of heat for the foodies who love spicy dishes (but not over-spicy). Bon Appetit!
Colossal Shrimp!
Ingredients:
4 tbsp olive oil
1 large onion chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp ground coriander
1/2 tsp ground fennel
1/2 tsp turmeric
1 tsp chili powder
1/2 tsp fresh crushed black pepper
3 tbsp water
juice of 1 lime
1 1/2 lbs of shrimp
1 cup coconut milk
1 medium tomato diced
1 tsp salt
4 hard-boiled eggs
3 tbsp chopped cilantro
Your choice of rice to serve (I used basmati)
Directions:
Stir in the lime juice and half the cilantro. Remove from the heat and transfer the curry to a serving dish. Garnish with the rest of the cilantro and serve with basmati rice.
Goan Curry Shrimp
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Stir Fried Mahi Mahi with Rice Noodles (Thai style)
Ingredients
1 1/2 lbs Mahi Mahi, cubed
4 Tbsp peanut oil, divided
2 fresh green chilies, seeded and chopped
Grated rind plus the juice of 1 lime
1 Tbsp fish sauce
4 oz wide rice noodles
2 shallots, sliced thinly
2 garlic cloves, finely chopped
1 fresh red chili, seeded and chopped
2 Tbsp soy sauce
2 Tbsp hot chili sauce (Sriracha)
1 Tbsp cilantro, chopped
Directions
Place the fish in a shallow bowl and in a separate bowl make the marinade. Mix half the oil, green chilies, lime juice and rind, and fish sauce together and pour over the fish. Cover and chill for two hours. Put the noodles in a bowl, cover with boiling water and leave for 8-10 minutes (or check your package instructions). Drain well and set aside. Heat the second 2 Tbsp of oil in a wok or large skillet and sauté the shallots, garlic, and red chili until lightly browned. Add the soy sauce and the chili sauce. Then add the fish with the marinade to the wok and stir fry gently for 2-3 minutes or until cooked through. Add the drained noodles and stir gently. Mix in 1 Tbsp or cilantro and serve immediately.
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Chinese Style Black Sea Bass ( 中国风格的黑鲈鱼)
Chinese style black sea bass with bok choy and shitaki mushrooms
Ingredients:
2 whole black sea bass (about 1 pound each), cleaned
Marinade:
1 tablespoon soy sauce
2 teaspoons minced fresh ginger
1/2 teaspoon sesame oil
Sauce:
2 tablespoons unsalted butter
1 tablespoon sesame seeds
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
1/2 cup water
1/4 cup chopped scallions
Preparation:
On each side of the fish, make three diagonal cuts 2 1/2 inches long and about a 1/2 inch deep. Stir the marinade ingredients in a small bowl and spoon it over the fish, making sure it seeps into the cuts. Let the fish stand in the marinade uncovered at room temperature for 1 hour. Preheat the oven to 400 degrees Fahrenheit.
Make the sauce:
Melt the butter in a small skillet, and saute the sesame seeds until golden, 1 minute. Stir in the ginger and garlic; cook 1 minute. In a small bowl, combine the soy sauce, lemon juice, cornstarch, and water; stir until smooth. Stir this into the butter mixture, and heat to a simmer stirring frequently. Cook until slightly thickened, about 1 minute. Set aside and keep warm. Arrange the fish in a baking pan, and bake until it flakes easily, about 20-25 minutes. Stir any accumulated pan juices and the chopped scallions into the sauce. Spoon the sauce over the fish or serve alongside.
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Poulet aux Crevettes
French cuisine is often seen as a benchmark for gourmet cooking. The word “gourmet” is French, after all. I have never been to France, but from reading about it I’ve learned tons of things about this beautiful country. France is a land of variety with a rich array of home -grown produce, with every region having its own specialties. But I wondered, what makes this cuisine so special? Part of what distinguishes French cuisine is simply the attitude of the French towards food. The joys at the table are fundamental to their way of life, and food is a constant conversation throughout France. Chefs, cheesemakers, winemakers, bakers, and pastry chefs are respected and revered in ways that are unheard of elsewhere. French cooks would rather spend time finding fine fresh products, than stocking up on processed food. A funny thing I learned is that at one o’clock throughout France the traffic becomes suddenly lighter, why? Because the French have their feet under the table. :)
So what I will prepare tonight is a classic French dish which has its origins in Burgundy: Poulet aux Crevettes (chicken with prawns). This meal has an unusual combination of ingredients and the recipe is traditionally made with crayfish. Here in NYC it is easier for me to obtain shrimp, so that’s what I will roll with this time.
You will need:
3 lb whole chicken chopped into 8 pieces
14 jumbo shrimp with heads, if possible (mine are headless)
1 small onion, sliced
2 tsp vegetable oil
2 tbsp of all purpose flour
2 garlic cloves chopped
salt and pepper, to taste
2 large tomatoes, cored and quartered
bouquet garni (4 sprigs parsley, 3 sprigs thyme, 4 inch piece of celery and one large bay leaf tied together)
3/4 cup of dry white wine
2 tbsp brandy
1 1/4 cups chicken stock
6 tbsp heavy cream
Fresh parsley for garnish
Directions:
Wash the chicken pieces, pat them dry with a paper towel and season with salt and pepper. Heat the oil in a large heatproof casserole or deep skillet and cook the shrimp over high heat until they turn bright red. Remove the shrimp, allow to cool slightly and remove the heads and shells and put aside for later (leave the tails on the shrimp). Chill the shrimp while the chicken is prepared. Add the chicken pieces to the casserole skin side down and cook over medium high heat for 10-12 minutes until golden brown, turning to cook evenly, you may need to cook in batches. Transfer chicken to a plate and pour off all but 1 tablespoon of fat. Add the onion to the skillet and cook over medium high heat stirring frequently until it is golden. Sprinkle with the flour and continue cooking and stirring for 2 more minutes. Then add the wine and brandy and bring to a boil while constantly stirring. While mixture is boiling add the stock, shrimp shells, tomatoes, garlic, bouquet garni, and chicken pieces with any remaining juices. Bring to a boil, then reduce heat to very low. Cover and simmer 20-25 minutes, until the chicken is tender and the juices run clear when pierced with a knife. Remove the chicken pieces and strain the cooking liquid, pressing down on the shells and vegetables to extract as much juice as possble. Skim fat from the top of the liquid with a spoon and discard, and return the liquid to the pan. Add the cream and boil until it is reduced by 1/3 and slightly thickened. Return chicken to the pan and simmer for 5 minutes. Just before serving add shrimp and heat through. Arrange on warmed plates, pour some of the sauce over and garnish with fresh parsley.
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Seafood in Red Coconut Curry (Thai style)
Ingredients:
2 tablespoons butter
1 medium sweet onion, cut into quarters lengthwise, then sliced crosswise
1/2 of a small red and 1/2 small green bell pepper, cut into matchsticks
1 14 ounce can coconut milk (unsweetened)
2 1/2 – 3 1/2 tablespoons red curry paste
1 tablespoon fish sauce
3 tablespoons fresh lime juice
1-2 teaspoons brown sugar, to taste
4 dried kaffir lime leaves, optional (found in most Asian markets)
2 or 3 tablespoons fresh cilantro, chopped
1 lb black sea bass fillets or other firm flesh fish
10-15 large or extra large shrimp, deveined
10 mussels, cleaned, debearded and steamed separately
sea salt to taste
Directions:
Heat butter in a heavy saute pan over medium heat. Saute the onions and bell peppers until they are semi-soft, 5-7 minutes.
Add Thai red curry paste to the onions and peppers and stir well over the heat to mix. Pour in the coconut milk, lime juice, fish sauce, brown sugar, and kaffir lime leaves (if using). Simmer over low heat, uncovered, for around 10 minutes so the flavors can blend and the broth can reduce slightly.
In the meantime, rinse the fish and shrimp with cold water, pat dry, and lightly season with salt. Place the fish and shrimp in the saute pan, and nestle them into the broth as much as possible. Simmer on very low, covered, for 5 minutes, mix in steamed mussels and simmer cover another 5-7 minutes until the fish flakes easily. During the last minute or two of cooking, add chopped cilantro. Serve hot over Jasmine rice in a bowl along with broth. Enjoy!
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Oven Roasted Red Snapper
Oven Roasted Red Snapper
You will need:
2 whole red snappers 1lb each
1 tbls olive oil
1- 2 tsp sea salt
1 tsp freshly crushed black peppercorns
1 large garlic cloves minced
1 small onion quartered
6 sprigs of cilantro with lower stems removed and discarded + 1 tbls of chopped cilantro leaves for garnish
1 of each small red, yellow, and orange bell pepper sliced thinly Tip: to be cost effective I grabbed a bag of mini sweet bell peppers that were assorted in the bag already.
2 tsp fresh lemon juice
a few lemon slices (for garnish)
Directions:
Preheat the oven to 400 degrees F . Take the 2 whole cleaned fish and place in 14 x 11 baking pan. Make 3 vertical slices on each fish and rub each with the olive oil. Sprinkle the fish with the sea salt and crushed black peppercorns.
Stuff each fish with 3 cilantro sprigs,a few onions quarters, and sliced peppers.Stuff the slits of the fish with the garlic and bake uncovered for 20 minutes. Remove from stove and drizzle with lemon juice and bake an additional 20 minutes or until the fish is no longer translucent. Garnish with cilantro leaves, lemon slices and additional bell peppers (optional) and serve. Bon Appetit!
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Spicy Oven Roasted Crab w/ Garlic Rice Noodles
Spicy Oven Roasted Crab w/ Garlic Rice Noodles
Ingredients:
For garlic noodles:
1/2 lb rice noodles
4 tablespoons olive oil
3 cloves garlic (pounded)
4 tablespoons unsalted butter
2 tablespoons garlic powder
1 teaspoons chicken bouillon powder
2 1/2 teaspoons oyster sauce
1 Tablespoon finely grated parmesan cheese
For spicy Crab:
2 lbs rock, stone, or dungeness crab
1 stick unsalted butter
3-4 cloves garlic (chopped)
2 teaspoons chicken bouillon powder
1 teaspoons black pepper (cracked using a mortar and pestle)
1/4 teaspoon sugar
1 teaspoon red pepper flakes
Heat up 4 quarts of water and let it boil. Add the noodles in the hot water until they are done, drain the water, and set aside to cool down the noodles.
In a pan, saute the garlic with the olive oil in medium heat. The reason for this is to infuse the olive oil with garlic flavor. Remove the garlic and then add in 4 tablespoons of butter and lower the heat. Add in the chicken bouillon powder, garlic powder, oyster sauce and blend well. Set aside to let it cool.
Once the garlic mixture is cool and the noodles are at room temperature, pour the garlic mixture over the noodles and toss them together to blend well. Add in the grated Parmesan cheese and toss well.
Clean and break the crab into small clusters. Heat up the butter in a wok (between medium to low heat) and saute the garlic until aromatic, but not brown. Add in the black peppers, chicken bouillon powder, red pepper flakes and then add the crab and stir well. Add in the sugar and cook the crab until half done.
Dish out and bake it in the oven at 350 degree F for 25-30 minutes. Serve hot with garlic noodles.
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Rock Crab & Shrimp Pasta (scampi style)
Rock Crab & Shrimp Pasta (scampi style)
Ingredients:
4 clusters of rock crab
1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb Gemelli pasta
1/2 cup chopped fresh flat-leaf parsley
Prepare:
Bring a 6- to 8-quart pot of salted water to a boil.
Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and add crab and simmer for 10 minutes flipping the crab once then remove clusters and stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist. Serve immediately with crab cluster. Bon Appetit!
Gourmet De-Constructed 